Chow chow Bath is a popular breakfast menu served in Bangalore restaurants. It consist of three items:
* Kesari bath( sweet) made of Rava
* Rava Masala bath made of Rava
* Spicy Coconut Chutney.
Today am going to give you the recipe of Rava Masala bath , in which rava is cooked along with some veggies and spices . It taste wonderful along with spicy coconut chutney or any side dish of your choice.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves: 1 person
INGREDIENTS:
Rava/Semolina/Suji - 1/2 cup
Water - 1.75 cup
Onion - 1/2 cup chopped very fine
Ginger - 1 inch, finely chopped
Chilli - 1 no, finely chopped
Tomato - 1 no. finely chopped
Capsicum - half, finely chopped
Carrot - 1 small sized , finely chopped
Beans - 3 to 4 no.s, chopped
Peas - 1 tablespoon
Salt - 1 to 1.5 teaspoon
Turmeric powder - 1/4 teaspoon
*Vangi bath Masala Powder - 1 teaspoon (See Notes)
Coconut powder - 1 tablespoon
Coriander leaves - 2 tablespoon
Lemon Juice - 1 teaspoon
SEASONING:
Ghee - 2 tablespoon
Mustard - 1 teaspoon
Urad dal - 1 teaspoon
Channa dal - 1 teaspoon
Few curry leaves
Cashews - 5 no.s
Asafoetida powder - a pinch
METHOD:
1. Finely cut all the vegetables, onion, tomato, green chilli and coriander.
2. In a pan, dry roast rava for 2 to 3 minutes, until you get a nice flavour.
3. Keep the rava aside. Now in the same pan, add 2 tablespoon of ghee and add the items mentioned in the "SEASONING" section.
4. Now add the chopped onions and fry , till they change to golden brown.
5. Now, add ginger , green chilli and fry for another minute.
6. Now add tomatoes , and fry till they turn mushy.
7. Now add all the vegetables and stir fry for 3 to 4 minutes , till they are cooked , yet crunchy.
8. Now add Turmeric powder, vangi bath masala powder and salt.
9. Now add 1.75 cups of water. My rava is little old stock. Hence i added slightly more water. If you have a fresh rava, for 1 cup rava, 1.5 cups of water is enough. Now, allow the water to comes to boil.
10. Now add the rava slowly in one hand, and keep stirring with other hand. You can see, the rava starts to absorb the water.
11. Now turn the flame to full sim and cover with lid. Let the rava gets cooked for another 5 minutes. After 5 minutes, open the lid. You can see the rava is cooked well.
12. Now add 1 tablespoon of coconut powder, 1 teaspoon of lemon juice and some coriander leaves and mix well.
13. Serve with any curry or chutney of your choice.
NOTES:
* If you dont have vangibath masala powder, you can use Rasam Powder.
* Vangibath Masala powder Recipe:
Dry red chilli - 3
Urad dal - 1 tsp
Chana dal - 1 tsp
Methi seeds/Fenugreek seeds - 1/4 tsp
coriander seeds - 1 tsp
Poppy seeds - 1/4 tsp
Cinnamon stick - 1 inch sized
Cardamom - 3 no.s
Cloves - 3 no.s
Coconut powder - 2 tsp
Oil - 1 tsp
In a pan, add oil, then add dry red chilli for few minute and keep aside. In the same pan, add urad dal, chana dal. methi seeds, coriander seeds, poppy seeds, cinnamon stick, cloves and coconut powder. Roast them for few minutes, till they turn aromatic. Cool all the ingredients completely, and grind them to a fine powder.
SEE ALSO: Kesari bath, Coconut capsicum chutney .
* Kesari bath( sweet) made of Rava
* Rava Masala bath made of Rava
* Spicy Coconut Chutney.
Today am going to give you the recipe of Rava Masala bath , in which rava is cooked along with some veggies and spices . It taste wonderful along with spicy coconut chutney or any side dish of your choice.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves: 1 person
INGREDIENTS:
Rava/Semolina/Suji - 1/2 cup
Water - 1.75 cup
Onion - 1/2 cup chopped very fine
Ginger - 1 inch, finely chopped
Chilli - 1 no, finely chopped
Tomato - 1 no. finely chopped
Capsicum - half, finely chopped
Carrot - 1 small sized , finely chopped
Beans - 3 to 4 no.s, chopped
Peas - 1 tablespoon
Salt - 1 to 1.5 teaspoon
Turmeric powder - 1/4 teaspoon
*Vangi bath Masala Powder - 1 teaspoon (See Notes)
Coconut powder - 1 tablespoon
Coriander leaves - 2 tablespoon
Lemon Juice - 1 teaspoon
SEASONING:
Ghee - 2 tablespoon
Mustard - 1 teaspoon
Urad dal - 1 teaspoon
Channa dal - 1 teaspoon
Few curry leaves
Cashews - 5 no.s
Asafoetida powder - a pinch
METHOD:
1. Finely cut all the vegetables, onion, tomato, green chilli and coriander.
2. In a pan, dry roast rava for 2 to 3 minutes, until you get a nice flavour.
3. Keep the rava aside. Now in the same pan, add 2 tablespoon of ghee and add the items mentioned in the "SEASONING" section.
4. Now add the chopped onions and fry , till they change to golden brown.
5. Now, add ginger , green chilli and fry for another minute.
6. Now add tomatoes , and fry till they turn mushy.
7. Now add all the vegetables and stir fry for 3 to 4 minutes , till they are cooked , yet crunchy.
9. Now add 1.75 cups of water. My rava is little old stock. Hence i added slightly more water. If you have a fresh rava, for 1 cup rava, 1.5 cups of water is enough. Now, allow the water to comes to boil.
10. Now add the rava slowly in one hand, and keep stirring with other hand. You can see, the rava starts to absorb the water.
11. Now turn the flame to full sim and cover with lid. Let the rava gets cooked for another 5 minutes. After 5 minutes, open the lid. You can see the rava is cooked well.
12. Now add 1 tablespoon of coconut powder, 1 teaspoon of lemon juice and some coriander leaves and mix well.
13. Serve with any curry or chutney of your choice.
NOTES:
* If you dont have vangibath masala powder, you can use Rasam Powder.
* Vangibath Masala powder Recipe:
Dry red chilli - 3
Urad dal - 1 tsp
Chana dal - 1 tsp
Methi seeds/Fenugreek seeds - 1/4 tsp
coriander seeds - 1 tsp
Poppy seeds - 1/4 tsp
Cinnamon stick - 1 inch sized
Cardamom - 3 no.s
Cloves - 3 no.s
Coconut powder - 2 tsp
Oil - 1 tsp
In a pan, add oil, then add dry red chilli for few minute and keep aside. In the same pan, add urad dal, chana dal. methi seeds, coriander seeds, poppy seeds, cinnamon stick, cloves and coconut powder. Roast them for few minutes, till they turn aromatic. Cool all the ingredients completely, and grind them to a fine powder.
SEE ALSO: Kesari bath, Coconut capsicum chutney .
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